For one 9″ deep-dish apple pie.
2 1/2 cups flour
1 cup butter, shortening, or leaf lard (or a mix)
1/2 teaspoon salt
3 to 15 tablespoons ice water
Crust tip: All ingredients should be cold. Use a light touch and don’t overwork.
Cut fat into dry ingredients until fat pieces are the size of cracker crumbs or small walnuts. Add enough water to hold together. Form into a round ball and then cut in half. Form the two hemispheres of dough into chubby discs; wrap and chill in refrigerator for at least one hour. Roll out on floured board.
10 cups heritage apples, skin on, quartered and cored
1/2 cup flour
1/2 cup sugar
1/2 cup salt
1 teaspoon cinnamon
2 gratings nutmeg
1/2 teaspoon allspice
1 tablespoon cider vinegar
1 teaspoon butter, chopped into little pieces
1 egg white mixed with 2 tablespoons water
1 to 2 tablespoons sugar
Slice apples into 1/2-inch slices. A yard sale Vegematic works great!
Put all ingredients except butter into a large mixing bowl and mix lightly until most of the surfaces are covered. Pour into an unbaked pie crust, mounding high. Dot with butter.
Roll out second crust and place on top; crimp edges with a fork. Cut vent holes. Paint with egg white wash. Sprinkle sugar on top.
Pre-heat oven to 425F and bake for 20 minutes. Reduce heat to 375F and bake 40 minutes longer. Cool for at least 1 hour.
Apple tip: Use a mix of organic heritage apples, unpeeled for flavor and color. Lemon juice can be substituted for apple cider vinegar.
Cooking tips: About 2/3 of the way baking, the house will smell like pie! Put your ear down close to the pie when you take it out of the oven and listen for a sizzle and a deep and subtle bubbling. Look for steam to come out of the vents.
We thank Kate McDermott and her Art of the Pie for this recipe.